Rosehip & Crab Apple Jelly Recipe

Wash the crab apples and rosehips thoroughly. Remove stems and cut the crab apples in half.

Place the crab apples and rosehips in a large pot and fill with enough water to cover the fruit. Bring to a boil and simmer for 30 minutes.

Pour the mixture into a jelly bag or cheesecloth-lined sieve and let it strain overnight. Do not squeeze the bag or the jelly will be cloudy.

Measure the strained juice. For every 600ml of juice, add 450g of sugar and the lemon juice to the pot.

Stir over low heat until the sugar has dissolved, then increase the heat and bring to a rolling boil. Skim off any foam that forms on the surface.

Let the jelly boil rapidly for about 10-15 minutes or until it reaches the setting point. To test, spoon a small amount of jelly onto a chilled plate and if it wrinkles when pushed with a finger, it’s ready.

Remove from heat and carefully pour the hot jelly into sterilized jars. Seal immediately and let them cool completely. The jelly will continue to set as it cools.